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Stuffed Pepper Stoup - Rachael Ray

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“A Rachael Ray recipe that sounds good!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
  2. Stir in stock and tomatoes and bring to a boil.
  3. Add pasta and cook to al dente, 7-8 minutes.
  4. Turn off heat and fold in the basil.
  5. Serve in shallow bowls with grated cheese on top.

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